Ingredients

2 and ½ lbs. Russet potatoes, peeled and cut into ½–¾ inch dice

1 Tbsp. + 1 tsp. salt, divided

1 Tbsp. oil

1 small onion, finely chopped

2 cloves garlic, minced

3 Tbsp. chopped rosemary, divided

1 and ½ lbs. ground lamb

¼ tsp. pepper

2 Tbsp. flour

1 cup beef broth (low sodium)

2 tsp. Worcestershire sauce

¾ cup frozen peas, defrosted

¼ cup butter

¼ cup milk, heated

1 tsp. lemon zest (optional)

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Place the diced potatoes in a pot filled with cold water and add 1 tablespoon of salt. Cover slightly and bring to a boil over high heat. Once boiling, uncover and reduce heat to medium-high. Cook until potatoes are tender and easily pierced with a fork, about 10–15 minutes.

Step 3: While the potatoes cook, heat oil in a medium sauté pan over medium-high heat. Add the chopped onion and cook until soft, about 5–6 minutes. Stir in garlic and 2 tablespoons of chopped rosemary.

Step 4: Add ground lamb, 1 teaspoon of salt, and pepper. Cook, stirring occasionally, until the lamb is cooked through, about 8–9 minutes. Drain any excess fat.

Step 5: Sprinkle the flour over the meat mixture, stirring to combine. Cook for 1–2 minutes, then add beef broth and Worcestershire sauce.

Step 6: Bring to a boil, then reduce heat to a simmer. Stir occasionally until thickened, about 2–3 minutes. Stir in the remaining 1 tablespoon of rosemary.

Step 7: Mix in the defrosted peas. Taste and adjust seasoning with salt and pepper if needed.

Step 8: Drain potatoes and return them to the pot. Cook over medium heat for 1–2 minutes to dry out the potatoes, then remove from heat.

Step 9: Add butter and mash the potatoes until smooth. Stir in the heated milk and lemon zest if using. Taste and season with additional salt.

Step 10: Spread the meat mixture evenly in an 11 x 7 inch casserole dish. Top with mashed potatoes, starting at the edges to seal the meat layer and help prevent boil-overs.

Step 11: Use a fork to fluff the mashed potatoes in swirling motions. Bake for about 25 minutes or until the potato topping is slightly browned.

Tips & Variations

For a richer mash, substitute some of the milk with cream or add grated cheese on top before baking.

Swap rosemary for thyme or add a mix of fresh herbs for a different flavor profile.

Use ground beef instead of lamb for a more traditional shepherd’s pie.

Adding grated carrot or diced mushrooms to the meat mixture can add extra texture and nutrition.

FAQs

Can I make this shepherd’s pie ahead of time?

Yes, you can prepare the meat filling and mashed potatoes separately in advance. Assemble just before baking for the best texture and freshness.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can provide a similar depth of flavor in the meat mixture.

Dinner

Lamb Shepherd’s Pie Recipe

Introduction